Grilled Eggplant Sandwich

Grilled Eggplant Sandwich
Photo by Scott Phillips


  • 4 thin slices provolone cheese
  • Salt to taste
  • 8 slices ripe tomatoes
  • 8 slices country bread
  • Olive oil
  • Scant ½ cup extra-virgin olive oil
  • 1 Tbs. pine nuts
  • + 7 more ingredients
    • 1 bunch arugula, rinsed and dried, stems trimmed
    • ¾ cup loosely packed fresh basil leaves
    • Salt
    • 1 large globe eggplant (about 2 lb.)
    • ½ tsp. fresh thyme leaves
    • 1-½ tsp. minced garlic
    • 2 Tbs. red-wine vinegar

In a food processor, combine the basil, thyme, garlic, pine nuts, and vinegar. Process until finely chopped, scraping down the sides as needed. With the machine running, slowly add the olive oil in a thin stream. Adjust seasonings if needed. Partially peel the eggplant lengthwise, leaving 1/2-i...

View full recipe at Fine Cooking


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